Speedy Korean Kimchi

1. Slice the cabbage into 2.5cm strips, place in a large bowl and mix with 1 TBSP of salt.

2. Set the cabbage aside and let it stand for 1 hour.

3. Whilst the cabbage is set aside, make the paste.

4. In a small bowl mix the chopped Garlic, grated Ginger, Sriracha Sauce, Sugar and Rice Vinegar.

5. Once the Cabbage is ready, pour into a cullender and rinse thoroughly washing away the salt.

6. Place the cabbage onto a tea towel or kitchen roll and pat dry until most of the water has gone, then wash out the large bowl and dry. 

7. Transfer the Cabbage back into the large bowl, adding the grated Carrots, grated Radishes and the chopped Spring Onions and mix together.

8. Pour the paste over the Cabbage, Carrots, Radishes and Spring Onions and mix together making sure you cover all the ingredients with the paste.

9. You can serve the Kimchi straight away or let the Cabbage ferment overnight in a sealed tight jar/container at room temperature.

10. If you choose to let it ferment overnight, in the morning place the jar/container in the fridge where it will last up to two weeks, the longer it's left the better the taste.